Monday, 3 September 2012

A Real Food Recipe: Roast Pumpkin and Chicken Caulisotto

I love risotto. Absolutely love it. It was the first meal I made with my boyfriend that made us go 'wow, did we really just make that!?'. So when the craving for risotto just came too strong, I just had to make a grain-free version. And gosh it was good.

Roast Pumpkin and Chicken Caulisotto
(grain-free, gluten-free, dairy-free, sugar-free, preservative free)

Organic Ingredients:
  • Pumpkin
  • Free Range Chicken breast or thigh
  • Homemade Bone Broth (or stock - just be careful which one you buy, some have lots of hidden nasties!)
  • Cauliflower
  • Coconut Butter or Oil
  • Garlic
  • Onion
  • Spinach
  • Herbs of choice 
Turn oven on to 200 degrees Celsius. Cut up pumpkin into desired size, garnish however you prefer and roast in the oven until cooked. Whilst that is cooking, make cauliflower 'rice' by processing the cauliflower in the food processor until it reaches a rice-like texture. Chuck some garlic, onion and coconut butter into a frying pan and cook until browned. Add the chicken and slowly pour in the homemade broth (it won't dry up like cooking a normal risotto so you won't need as much broth unless you like it 'soupy'). Add the roast pumpkin and continue until the chicken is fully cooked. Add the cauliflower rice and spinach and mix well. Serve and enjoy!

Note: Excuse the terrible photo - it doesn't do this dish the justice it deserves!

1 comment:

  1. Thanks for posting the full details,its really a good information
    veg manchurian recipe